Asopao Cheese-Stuffed Peppers

Method

1. Preheat the oven to 200 °C. Halve the peppers lengthwise through the stem, remove the seeds and white ribs, rub the outsides with a little of the oil and sprinkle a little of the salt inside. Lay them cut side down on a baking tray and bake for 10 min to soften slightly.

   Add in this stepLarge bell peppers (red or yellow) 2Vegetable oil ¼ tbspSalt ⅛ tsp

   oven

2. Meanwhile, heat the rest of the oil in a 20 cm pan over medium heat and cook the finely chopped onion, garlic and half the cilantro for 3 min, until the onion is translucent.

   Add in this stepVegetable oil ¾ tbspOnion ½Garlic cloves 2Fresh cilantro (coriander) 4 g

   medium heat

3. Cut the chicken into 1 cm pieces and add it with the annatto, oregano and the rest of the salt. Cook on medium-high heat for 4 min, until the outside is white.

   Add in this stepBoneless chicken thighs 200 gGround annatto (achiote) or sweet paprika ½ tspDried oregano ½ tspSalt 0.4 tsp

   medium-high heat

4. Add the tomato sauce, chopped olives, rice and stock, bring to a boil, then lower to medium-low heat, cover and cook for 17 min, stirring to the bottom every 3 to 4 minutes. It is ready when the rice is cooked and almost all the liquid has gone, so that a spoonful holds its shape. If it gets too thick, add stock or water 2 tablespoons at a time.

   Add in this stepTomato sauce (plain passata) 80 mlPitted green olives 2 tbspMedium-grain rice (unwashed) 80 gChicken stock 320 ml

   medium-low heat

5. Turn the baked peppers over, fill them generously and top with the mozzarella. Bake in the oven at 200 °C for 10 min, until the cheese has melted with golden spots and the pepper edges are lightly wrinkled.

   Add in this stepShredded mozzarella 60 g

   oven

6. Let them stand for 2 minutes so the filling settles, then scatter over the remaining cilantro and serve.

   Add in this stepFresh cilantro (coriander) 4 g